• Powdered

    The pod’s outer hull is to be removed and grind only the flavorful inner seeds in a grinder to a fine powder.

  • Coarsely Grounded

    Use the whole pod as it is, by slightly crushing it with a mortar and pestle.

  • Syrup

    In a saucepan, mix water (1 cup) and cardamom (1/4 cup whole pods) and bring to a boil. Stir in the white granulated sugar ( 2 cups) until fully dissolved. Cover the pan, reduce heat and let it simmer for about 15 minutes. Remove from the stove and allow to cool. Store it in an air tight container and let it infuse its flavor in the refrigerator for about 3 days. Using a fine mesh strainer, strain out the syrup into a bottle and ensure to keep it refrigerated (consume within 3 weeks).

  • Whole Spice

    Cardamom has a very bold yet slightly bitter and a very unique mint-like aromatic flavor (hence used as a mouth freshener ) and should be used in very small quantity, if using as a whole spice. Cardamom pods are mainly used for Mughlai dishes - biryanis, mixed vegetable rice etc.


Avoid eating/ chewing whole spice added to the dish you cooked/ prepared, as it might taste bitter to few people. The whole spice adds all the flavor and aroma while the food gets cooked, whereas, some people love the taste. So choice is entirely yours!